For Methi Kulcha: In mixing bowl add maida, sugar powder, curd, salt, baking powder, oil and mix well. Add little lukewarm water and bind into soft dough. Pick up and throw dough in mixing bowl few times. Now knead dough for 5 minutes to make smooth dough. Apply little oil on prepared dough. Keep cover for 6 hours.(during hot season). (12-14 hours -during winter season).
At the time of making Kulcha, apply little oil on your palm and knead fermented dough for few minutes. Take big size ball from dough,with help of dry flour roll into 6" round. Sprinkle and press kasuri methi & chopped corainder leaves on it as shown.
On hot tawa roast this kulcha on both sides with ghee.
Similarly prepare all Methi Kulcha.
To prepare Punjabi Chole.. wash and soak kabuli channa overnight. Discard the soak water from soaked kabuli channa. Add 1 glass of fresh water and a big pinch of soda bi carb in it. Pressure cook for 4 whistles. Then lower the flame, let it cook for 5 minutes more. Off the flame. Let the steam escape before opening the cooker lid.
In mixer jar add chopped onions, tomatoes, green chillies, ginger and salt. Grind to smooth mixture. Keep aside.
In kadhai add, heat oil. Add cummin seeds as they splutter add red chilli powder and dhania powder,saute for 30 secs. Add chole masala and saute for 3 minutes.
Add tomato- onion purée mixture. Mix well and cook until mixture thickens and oil leaves the mixture.
Add boiled channa with water. Add salt to taste, mix and cook for 2-3 minutes. Remove in serving bowl. Garnished with finely chopped fresh coriander leaves.
Serve/ Relish Delicious Kulcha-Chole with lemon and onion slices.
